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Ingredients Jump to Instructions ↓

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  11. 1/3 cup hot mango chutney

  12. 1 green part green onion, sliced diagonally - divided use

  13. 2 teaspoons bacon, cooked and crumbled

  14. 1 teaspoon prepared horseradish

  15. 1/8 teaspoon black pepper, coarsely ground

  16. 2 teaspoons olive oil

  17. 8 to 10 ounces sea scallops, cut in half horizontally

Instructions Jump to Ingredients ↑

  1. Combine chutney, 1 teaspoon green onion, bacon, horseradish and pepper in small bowl; stir well.

  2. Heat oil in large skillet over medium-high heat. Add scallops; cook on each side for 1 1/2 minutes or until slightly golden brown. Stir in chutney mixture; heat through. Sprinkle with remaining green onion. Serve immediately.

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